A French classic, like the millefeuille, the Opéra.
is delicious. It is so rich that when people always ask for a test portion!
Like many French cakes, trading is done in layers. Three layers of biscuit joconde three layers of coffee cream and three layers of fine chocolate ganache.
The procedure for it has its twists and turns and more than one flat, but well worth the work when you see the results.
To make this famous cake we need to have home ground almonds, butter, sugar, eggs, chocolate, coffee extract and special molds.
We joconde first with the biscuit.
INGREDIENTS FOR BISCUIT Joconde
finely ground almonds Icing 160 gr
, 160
gr flour 50 gr
Huevos , 4
Mantequilla derretida 30 gr (can be replaced by two tablespoons neutral oil, sunflower say)
Clear 4
common sugar , 90 gr
Procedure First, to my friends in Buenos Aires, we will give the " powder recipe almonds "and if not find it in the markets, is very simple:
. put to boil a couple of glasses of water in a saucepan
. when it starts to boil, add 220 grams of almonds with skin
.
soak one minute left. retired, sneaked extracting all the water we pour the almonds on a clean
. close wrapping the towel as almonds and hard to rub the skin off
. let cool in a dry (eg, clean cloth over another)
. take the processing and-cutter-blade began to press intermittently until a fine powder
. pass through the sieve and weighed 160 grams we need
important thing when you dust Almond is that it becomes a paste, should be a medium-fine flour, like polenta (that's why you can not do in a blender with which we make the smoothies).
done this, we can proceed with the preparation joconde biscuit.
Preheat oven to 180 degrees.
We take a rectangular cake plate 30x40 cm. The grease lightly to hit the wax paper, oiled paper and reserve.
1. Mix in a big bowl on TPT (ground almonds and icing sugar together) and screen onto paper or canvas, discard what is left in the sieve and pour the product obtained in bowl.
2. Add the 4 whole eggs, one by one, integrating as we incorporate.
3. Now we pour the sifted flour and mix.
4. Beat 4 egg whites separately and when foaming, add the sugar, the 100 gr-in rain; continue beating until the batter a meringue-not tip over if we place the bowl upside down.
5. Add the meringue mixture. , Without stirring, as "cutting" the meringue with the spatula to be integrated.
6. We conclude that adding the melted butter and should be at room temperature, if we put in the microwave to melt in preparing the mise-en-place. "
Cooking: 180 ° for 8 minutes.
Remove from oven and fold down on a rack; took off the paper as if it were the pionono and re-wrapped in paper. Reserve.
TIP: Please! pionono read the link of where are all the directions for turning out as they also apply to this type of biscuit. Then will it be much easier to do.
We will now prepare the two creams bearing cake. The first is simple:
chocolate ganache Ingredients
Cream-cream-Liquid 80 g black Chocolate
53% cocoa 450 g, the store-bought pastry special. Whole milk
400 gr Butter
, 50 gr
We put in a saucepan of cream and milk and bring to a boil.
Remove from heat.
add the chocolate.
We left a minute to soften.
Mix until completely and perfectly integrated.
We return to the heat and stir without stopping, bring to a boil again. When it starts to bubble, cook just a minute! Remove from heat
, we pour into a clean, incorporate the butter and mix to incorporate, cover "to skin" with film and brought the refrigerator-freezer. We
with CREAM CAFE
This is called coffee butter cream.
Do not think that's how you buy in the coffee shops that have those horrible greasy creams that look like plastic, no, nothing to see.
is delicious but I must warn you that gives a little bit of work.
A butter cream can be made starting from an Italian meringue or a "pâte à bombe" (the translation is "pasta bomb" as I heard more than once in some television programs. Nor be confused with the "mass bomb" whose name in French is "pâte à choux", which is used for the famous "éclairs" or the cake "Paris-Brest.
A" pâte à bombe " is just a shake of buds that will add a syrup to 121 degrees. To do it we must follow the same procedure of Italian meringue but in this case we use the yolks instead of whites.
Ingredients for the cream of coffee
yolks 125 gr sugar 4
3 teaspoons coffee extract (if using "homemade" will be two tablespoons)
1 tablespoon coffee liqueur ( Tia Maria, porfis) 125 gr softened butter
The first two will make the pâte à bombe, the coffee extract will give the flavor and smoothness-butter will gently and consistency when cooled.
Preparation PATE A FIRE DEPARTMENT
We put the sugar in a saucepan and cover it with mineral water level. With these two ingredients we will make the syrup UP BALL. Water
level means to the edge of sugar and not a millimeter, for which we use a spoon to pour the water and not the bottle (so that gradually we will see what level of water we are, if we lack the added without problems and not run the risk of excess water as if it were a swimming pool with sugar!)
done this, as always I say it's easier said than done, put the saucepan on the fire, over low to medium. Meanwhile
we beat the 4 egg yolks, by themselves, until we see foams. What is
syrup about ball? ( petite bulle in French): a syrup at 121 °, between 118 ° and 121 ° is considered the exact temperature.
For that famous right point the thermometer is very useful but if it's not the trick here I am infallible
- the syrup should present little bubbles on the surface and kept clear, almost colorless;
- ; place the tips of the tines of a fork in the center of the preparation, when you rise up in a vertical well we will see that between the teeth are shaped like balls and the termination of the teeth emerge very fine thread of syrup. That's the point!
Then, step by step, we have:
1) well beaten yolks
2) lowered the mixer speed to 2 (on a scale of 1 to 5, 2 is fine)
3) we pour the syrup in the form of thread on the batter, stirring constantly.
4) continue beating on low speed until completely cooled.
rinse again if I did it before, while mixer is beating on low speed, slowly we pour on the syrup form of wire and so, they will observe the beaten yolks take a volume and a velvet-like softness.
Once the pâte à bombe has cooled, just at the time you add the coffee extract. Mix well.
incorporate the liquor and mix.
Now, very gently, gradually incorporate the 125 gr. Worked softened butter (whipped).
With "worked" I mean that we've beaten enough to be converted into a cream with its own volume. That is why the temperature must have environment.
Ready! already have the coffee cream.
We put in a clean bowl and cover with plastic skin. We the fridge until we have to use.
intrudes Like most French, the Opéra needs a punch to moisten
and some other trick more.
Recetita of coffee punch
place in a saucepan two parts sugar and water. We took him to a boil. Let it boil for 3 minutes and add two tablespoons full of instant coffee. Cook two little minutes. Retired from heat and mix with a spatula until completely absorbed coffee syrup to prepare for that. Strain and we have the punch ready for use.
I, as always, I changed the original recipe and make it more rich and flavorful, I add to taste a little coffee liqueur Tia Maria.
intrudes ASSEMBLY
Cut the biscuit into three in order to get three identical rectangles (cut one, place it on the rest of biscuit uncut and cut the second using the first as a model, repeat the operation for three equal sections.)
Melt a couple of bars of chocolate in the microwave, we will use this chocolate to "paint" with a brush-helping-the basis of one of the biscuits. We let it dry.
This procedure, in pastry, is called CHABLONNER and helps the chocolate forms a shell style roof that will help the punch does not overflow the biscuit, which is "contained" in the biscuit and not escape.
And now to be patient. It's simple but it has its intricacies.
start from bottom to top:
1. place a sheet of polyethylene film While on a tray or large plate or cutting board and firmly into the refrigerator, the polyethylene should cover four times the size of the biscuit.
2. put the biscuit in the center with side chabloné "chocolatey" down
3. dampen the biscuit with coffee punch out with a brush
4. put a couple tablespoons of the chocolate ganache and crushed with a espatulita, to form an even layer of about half a centimeter.
5. above it place a layer of coffee cream following the same procedure as for the ganache.
6. place the second layer of biscuit.
7. pressed a bit by hand, slowly, to attach the biscuit to coffee cream.
8. repeat the procedures described in paragraphs 3, 4 and 5.
9. place the third layer of biscuit
10. cover the third and last layer of biscuit with coffee cream;
We lock
meddling with the polyethylene film as if we were wrapping a box and took him to the fridge.
We leave it to cool for 45 minutes to an hour.
We removed the fridge and, without removing the entire film that covers it, loosen one of the sides (and now they see why they say). We
stretch roll masses and, without shame or pity, we will "crush meddling" with the roller for us to be of a height of approximately 3.5 cm/4cm maximum. Gently but firmly, not going to abuse like we're crushing a mosquito stinging our point but IF !..... once cool meddling must "crush."
This is not to exceed the 3.5 cm and is compact.
going to see the difference between "before crush" and after.
rewrapping in the film and took it to cool again. Meanwhile, we will prepare the
OPERA COVER
Chocolate Ingredients 200 gr black cover
Butter 100 gr
Melt the chocolate.
We add the softened butter. We
the blender or whisk and beat until creamy and shiny.
extend over the Opera House and take back to the fridge.
FINAL PRESENTATION
Well, we're finishing.
not know how simple it is to do and how hard it is to describe the procedure.
Let's cut the edges of the meddle.
All edges, no edges left as they are because it is ugly.
With a rather large, sharp knife will cut deep and straight on each side. Firmly, without hesitation. It should be smooth. No knives are used to because there are saw marks. So if you do not have one of those giant blades that can cut the long side of the intrusive, it is asking the neighbor and the whole spirit of professional cutting, without fear, cut! Among
side and side wash the knife. We can not use without washing the knife between cuts (not to soil the following sections). Look at the picture I included above where you can see cross-creams, biscuit and chocolate bath cover.
cuts are given to the family or eat them while they cut. I swear, there will be no crumbs! We broke
tamper with a great big knife and moved to service tray.
The decor is simple: if they can buy paper gold, do as I did and go.
If you do not have gold foil, then do not put anything.
If you want to be more exquisite, melted chocolate and take the help of a cone of paper, write the word OPERA on chocolate bath.
READY!!
I think it's enough for today, right?
not panic!
seems complicated but it is not.
end Consejitos
The ganache can have it ready the day before. The same coffee cream. Or two days earlier too.
The biscuit, which can make a couple of weeks before and freeze it, wrapped like the pionono, well wrapped in plastic.
The punch can do a month earlier if they wish. Is perfectly preserved in the refrigerator for more than a month.
With these data, engaging in armed will take only an hour. And do not separately take over a half hour or biscuit cream! See? is only a matter of intending!
I hope so and I tell them what this was.
Good weekend!!
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